Whisk 6 egg whites until they froth thickly, whisk again with 50g of caster sugar until glossy.
Whisk the egg yolks with 100g of caster sugar until thick and foamy, fold in 2 teaspoons of vanilla extract and 50g sieved cocoa. Carefully amalgamate .. one large spoonful of the whipped whites into the custard froth to ease the mix, and gradually add the rest with a firm but slow hand.
Carefully pour mix into a lined swiss roll tin .. do not bang tin, or you might lose the air. Bake for 20 minutes at 180ºc. I immediately remove from the tin (turn upside down on to a clean tea towel, and peel off the greaseproof paper) and leave to cool a little. Slice off the sides and ends (good to nibble on), spread with a little warmed raspberry jam.
I use this, sliced thickly and soaked in liqueur, for the base of a trifle made with red berries and lashings of custard, but will also cover in buttercream (175g chocolate, 250g icing sugar, 225g butter, 1 tablespoon vanilla extract thoroughly beaten) for a heart-stopping extravaganza of sugar and fat.
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